Tropical Salmon
Grilled salmon with a tangy mango and peach salsa
Recipe Information
| serves | SALMON PORTION |
COURSE | COOKING METHOD |
PREPARATION TIME |
|
|---|---|---|---|---|---|
| 4 | Fillet | Main | Grill | 30 mins to 1 hour |
Ingredients
- 4 salmon fillets about 6 ounces each
For the Mango Marinade
- 1 ripe mango
- 1 cup sake
- ½ cup light soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons honey
- 2 teaspoons grated fresh ginger
- 2 cloves garlic
- 2 green onions
- ½ teaspoon chili oil (or to taste)
For the Mango and Peach Salsa
- 1 peach (pit removed and diced into small pieces)
- 1 mango (pit removed and diced into small pieces)
- 1 tomato (diced and drained)
- 3 scallions (finely chopped using both white and green parts)
- 2 teaspoons finely chopped fresh ginger root
- 4 tablespoons fresh chopped cilantro
- ¼ cup chopped red onion
- 1 serrano or jalapeno chile pepper (chopped finely, no seeds)
- 1 tablespoon balsamic vinegar
Method
Mango Salsa
Peel and remove flesh from mango. Place all ingredients in a food processor and blend until smooth. Spread generously over fish and marinade in refrigerator for one hour or on the counter for 20 minutes. Place salmon on heated fish and vegetable grill and cook for approximately 5 minutes on each side or until salmon flakes easily with a fork.
Mango and Peach Salsa
Toss all ingredients gently together. This salsa can be made up to 2 days in advance and refrigerated to maximize flavor.
Serve with jasmine rice and a green, steamed vegetable.
